Autumn in Malaysia doesn’t look or feel like the autumn I’m used to in North America.
The only similarity I see is the rain, since it’s monsoon season in Malaysia currently. Otherwise, the weather is a sunny, tropical 90-95 degrees Fahrenheit every day. Not ideal for an autumn-lover like myself.
To feel in the autumn spirit, I need to get creative over here!
I was instantly inspired last week when I saw a healthy pumpkin smoothie recipe on my MyFlo app that helps with PMS symptoms. According to MyFlo founder Alisa Vitti, “the blend of fruits and veggies will help your body get rid of the excess estrogen in your body that is the cause of PMS symptoms.” Not only did I want to curb my PMS symptoms, but it was also a very autumn-inspired breakfast for me! Yum.
Finding western staples, such as canned pumpkin, in the grocery store can be a huge challenge, so I was even more inspired when I found a few cans sitting on the bottom shelf (after combing the aisles for 20 minutes)! Even though it cost 30% more than it does at home, I felt it was a necessary splurge.
Furthering my inspiration, I grabbed some oats, nuts, and seeds to make a granola as a topping for my smoothie.
My pumpkin smoothie recipe, inspired by Alisa at MyFlo (as seen on my instagram):
Pumpkin Spice Smoothie
- 1/3 c. canned pumpkin puree
- 1 frozen banana
- 2 Dried apricots soaked overnight (or at least 4 hours)
- 2 tbsp Sunflower Seeds
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 1/8 tsp Himalayan salt to taste
- 1/2 cup cashew milk (or other nut milk)
Add all ingredients to blender. Blend until smooth and serve. Top with Autumn Apricot Granola (keep reading for this recipe).
Autumn Apricot Granola
Preheat oven to 100°C (210°F).
- 1 c. Oats
- 4-5 Walnut halves, chopped
- 2 tbsp Sunflower seeds (unsalted)
- 2 tbsp sliced Almonds
- 4 dried Apricots, chopped
- Cinnamon – to taste (I use 2 tsp)
- ¼ tsp Himalayan salt (to taste)
- 3 tbsp Honey (agave or coconut aminos for vegan-friendly)
- 1 tsp pure Vanilla extract
- Baking paper or silicone baking mat
In a bowl, mix oats, walnuts, seeds, almonds, apricots, cinnamon, and sea salt. In a separate small bowl, mix honey and vanilla (best when honey is at room temperature or slightly warm). Pour honey mix into large bowl and stir until oat mix is coated.
On a baking paper- or silicone-lined baking pan, spread mix evenly. Bake in oven for 20-30 minutes until light golden brown.
Remove from oven and allow to cool.
Can be stored in an airtight container for 1 week.
I would love to hear how you enjoy these recipes! Please leave a comment to share your feedback below.